I hope you’ve already read my Vegan Stuffing 101 post, and now you are ready to continue my Vegan Thanksgiving Series by diving into three creative and delicious vegan stuffing recipes. This is the definitive post for vegan stuffing. Look no further. Three yummy recipes to choose from. It’s all in here…
Where to “Stuff” the Stuffing.
I already went over this briefly in my Stuffing 101 post, but here again are your various options:
“Where to Stuff Your Stuffing” Options:
#1: Simply scoop it into a casserole dish and cover tightly with foil.
#2: Stuff into individual servings of baked mini squash.
#3: Stuff into one medium-large (still has to fit in your oven) baked pumpkin – slice in half before serving. The two halves become pumpkin bowls perfect for scooping out portions.
#4: Scoop into a butternut squash puree and citrus slice lined casserole dish for optimal moisture.
#5: Wrap into individual fillo dough purses. The Fillo Factory brand makes a vegan organic fillo dough. In the freezer section of Whole Foods Market.
#6: Scoop into hollowed out baked apples.
#7: Scoop into baked, half-hollowed fuyu persimmon shells.
Baking Times for “Stuff it” Selections:
If using a large casserole dish, bake at least 20-25 minutes at 400 degrees. If you are stuffing a squash/pumpkin, baking time should be about the same, but larger pumpkins-longer time. You may want to decrease the oven temp if baking very small squash. Stuffing fillo purses? Fillo purses usually take around 15-20 minutes in a crowded oven. Simply wrap the purse, secure with a toothpick or tie and spray lightly with oil for browning. Yummy idea: You can even place a thin slice of braised tofu inside your filo purse and layer the stuffing on top.
What Bread to Use?
I have had great luck with Whole Foods 365 brand Birdland Multi Seed Bread. I also love Vermont Bread Company’s Soft 10 Grain bread. If you can’t decide, simply choose a bread that you’d like to eat on its own, and you’ll be OK. Breads that are too heavy or fiberous will not make the ideal stuffing. Choose something light and fluffy, but hopefully still with some grains and seeds built in. Also, choose bread that has been sitting out all morning or is already a “day old” aka dried out. Note: The drier the bread, the less of it you will need to use. Moist bread won’t soak up as much liquid without sogging, so you’ll need to use a tad more of it. Stuffing pros know that fresh vs. hard/super dry bread cubes will give you different textured stuffing. Experiment with both and see what you like. I personally like my bread on the softer side.
Another Note – about crusts: When trimming your bread, don’t throw away your bread crusts! I’ll teach you a delicious easy dessert stuffing recipe on my “desserts day” of this series.
Once you’ve decided where to stuff your stuffing and what bread to use, you can proceed with choosing a recipe. All three recipes below are vegan, and make about 6-7 cups-post cooking.
Recipe #1: Tempeh Bacon Shiitake Jalapeno Stuffing
Tempeh Bacon:
1 package tempeh, 8 ounces, cubed
1 Tbsp liquid smoke
*Colgin Brand is vegan
1 Tbsp agave syrup
1/2 tsp black pepper
1 tsp olive oil – for greasing skillet
1/2 tsp salt
1 Tbsp apple cider vinegar
1/4 tsp cumin powder
Stuffing:
6-7 cups of diced bread cubes
3 Tbsp vegan buttery spread
*Earth Balance brand
1 1/4 cups onion, chopped (white or yellow)
1 1/4 cups celery, sliced thin
1/2 cup parsley, finely chopped
2 tsp poultry seasoning (spice blend)
1 1/2 cups sliced shiitake mushrooms
1 large jalapeno, diced
*remove seeds and white vein for milder spiciness
1/2 tsp dried thyme
1/4 tsp cumin powder
1 tsp apple cider vinegar
1/4 tsp black pepper
1/4 cup dried cranberries
1/4 cup dry roasted pistachios
1 1/4 cups vegetable broth
1 1/2 cups tempeh bacon (see above)
Directions:
1. De-crust your bread. Slice into small cubes. Set aside.
2. Prepare the tempeh bacon by sauteing all the tempeh bacon ingredients in a skillet until the bits become browned and crispy on the outside. Set Aside.
3. In a medium soup pan, turn heat on med-high, and melt in the buttery spread. Add the celery, onion, parsley and poultry seasoning. Saute until tender and buttery spread is absorbed.
4. Add in the shiitake mushrooms, jalapeno, thyme, cumin, vinegar and pepper. Saute until mushrooms are lightly cooked through.
5. Add in the remaining ingredients: pistachios, cranberries and your veggie broth. Let simmer for a few minutes and go grab your bread.
6. Reduce the heat and fold in your bread cubes. Try not to ‘mash’ the bread into ‘mush’, but you also want them to be soaked through. You may need to add more or less bread cubes depending on the dryness of your bread. Too soggy? Add more cubes. Too dense? Add a bit more veggie broth.
7. Lastly, remove from heat and fold in 1 1/2 cups of your tempeh bacon bits. You may have leftover bits – you can toss them in or use them in another dish.
8. Transfer stuffing into your “stuff it” selection and proceed as instructed above.
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Recipe #2: Butternut Tangerine Pecan Stuffing
6-7 cups diced bread cubes
3 Tbsp vegan buttery spread
1 cup onion, chopped (white or yellow)
2 cups celery, sliced thin
1/2 cup parsley, finely chopped
1 Tbsp poultry seasoning (spice blend)
1 cup pecans, chopped
1/4 cup pecans, whole
1/2 cup dried cranberries/cherries or chopped apricots
3/4 cup fresh-squeezed tangerine juice
1 Tbsp tangerine zest
1/4 tsp dried orange peel (optional)
1/4 tsp black pepper
dash of salt
1 cup butternut squash puree (canned or fresh)
1/2 cup vegetable broth
optional: 1 cup fluffy wild rice
Directions:
1. De-crust your bread. Slice into small cubes. Set aside.
2. Prepare your fluffy wild rice if you are using it. Set Aside.
3. In a medium soup pan, turn heat on med-high, and melt in the buttery spread. Add the celery, onion, parsley and poultry seasoning. Saute until tender.
4. Add in the pecans, dried fruit, tangerine juice, tangerine zest, salt, pepper and dried orange peel. Stir for a few minutes.
5. Fold in the butternut squash puree. Then add in your veggie broth.
6. Fold in your bread cubes. Try not to ‘mash’ the bread, but you also want it soaked through. If adding wild rice, fold it in now. You may need to add more or less bread cubes depending on the dryness of your bread. Too soggy? Add more cubes. Too dense? Add a bit more veggie broth.
7. Transfer stuffing into your “stuff it” selection and proceed as stated above.
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Recipe #3: Apple Sage ‘Sausage’ Chestnut Stuffing
6-7 cups diced bread cubes
3 Tbsp vegan buttery spread
1 cup onion, chopped (white or yellow)
1 1/2 cups celery, sliced thin
1/2 cup parsley, finely chopped
1 Tbsp poultry seasoning (spice blend)
1/4 tsp black pepper
1 cup roasted chestnuts, chopped
1/4 cup roasted chestnuts, whole
1 medium apple, chopped (granny smith, fuji or honeycrisp varieties are my faves)
5 leaves fresh sage, chopped
1/4 cup crushed walnuts
1 1/4 cups vegetable broth
2 links Apple Sage flavor of Vegan Sausage, chopped (about 1 1/2 cups)
*Field Roast Grain Meat Co. brand
Directions:
1. De-crust your bread. Slice into small cubes. Set aside.
2. Prepare the diced vegan sausage by sauteing in a skillet until the bits become browned and a bit crispy on the outside. Set Aside.
3. In a medium soup pan, turn heat on med-high, and melt in the buttery spread. Add the celery, onion, parsley and poultry seasoning. Saute until tender.
4. Add in the black pepper, chestnuts, apple and 1/2 of your sage. Saute until tender.
5. Add in the remaining ingredients: walnuts and your veggie broth. Let simmer for a few seconds and go grab your bread.
6. Fold in your bread cubes. Try not to ‘mash’ the bread, but you also want it soaked through. You may need to add more or less bread cubes depending on the dryness of your bread. Too soggy? Add more cubes. Too dense? Add a bit more veggie broth.
7. Lastly, fold in your sausage bits and last bits of fresh sage.
8. Transfer stuffing into your “stuff it” selection and proceed as stated above.
More Yummy Vegan Stuffing Photos:
